Luscious Lemon Snaps Food

LEMON SUGAR SNAPS

Lemon Sugar Snaps image

Yield makes about 4 dozen

Number Of Ingredients 9

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1 cup sugar, plus more for coating
1 large egg
Freshly grated zest of 3 lemons
1 tablespoon freshly squeezed lemon juice

Steps:

In a bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and lemon zest and juice; beat until combined. Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed. Transfer dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place sugar in a shallow bowl. Shape leveled tablespoons of dough into 1-inch balls. Roll balls in sugar to coat completely, and place about 3 inches apart on the prepared baking sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden brown, 12 to 15 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.

LUSCIOUS LEMON SNAPS

Luscious Lemon Snaps image

This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons.

Provided by Juanita Peek

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Yield 24

Number Of Ingredients 8

Ingredients

2 ½ cups all-purpose flour
1 ½ cups white sugar
2 teaspoons baking soda
¼ teaspoon salt
2 tablespoons lemon zest
¾ cup vegetable oil
½ cup fresh lemon juice
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 23 g, Fat 7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 129.5 mg, Sugar 12.7 g

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